Chinese Chicken Salad

I ate one of Wendy's Mandarin Salads and loved it. I decided to make my version. It is just as good if not better.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  cup corn syrup
• 8  tablespoons white distilled vinegar
• 4  tablespoons  pineapple juice
• 2  tablespoons  rice wine vinegar
• 2  tablespoons soy sauce
• 2  tablespoons  sesame oil
• 7  tablespoons Splenda granular
• 2  tablespoons brown sugar
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon black pepper
• 1  cup canola oil
• 1  teaspoon  dark sesame seeds
• 4  tablespoons creamy peanut butter
• 2  chicken breasts, cut in bite size pieces
• 1  head iceberg lettuce, chopped
• 1 1⁄3 cups  canned mandarin orange segments
• 1  cup  chinese  rice noodles
• 1  cup  roased  sliced almonds

Directions

1. Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds in a blender on high speed.
2. SLOWLY add oil to mixture to create an emulsion.
3. Add sesame seeds and blend for just a couple of seconds.
4. Pour dressing into a covered container and chill.
5. Rub each chicken thigh with oil, then lightly salt and pepper each piece.
6. Place chicken on cookie sheet and bake for 45 minutes in 400 degree preheated oven.
7. Chill chicken in frig. then cut in to bite size pieces.
8. Build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or plate.
9. Sprinkle diced bite size pieces of chicken over the salad.
10. Arrange about 1/3 cup of mandarin orange wedges on each salad.
11. Next, sprinkle about ¼ cup rice noodles and ¼ cup roasted sliced almonds on top of each salad.
12. Add 3/4 cup of sesame dressing to each salad and serve.